Rose water milk pudding with pistachios (Muhallabia)

1. Stir the cornflour with 200 ml cold milk in a small bowl until smooth.

2. Heat the remaining milk with the sugar in a pan over medium heat until almost boiling.

3. Stirring constantly, pour in the cornflour milk and cook over low heat, stirring all the time, for 5-8 minutes until the pudding thickens and coats the back of the spoon.

4. Remove from the heat and stir in the rose water and orange blossom water.

5. Pour into small bowls or glasses, let cool, then chill in the fridge for at least 3 hours to set.

6. Before serving, sprinkle with roughly chopped pistachios.

Tip: Muhallabia is one of the simplest and best-loved desserts of the whole Arab world, made from few ingredients. A little flower water goes a long way: too much tastes soapy. It's also beautiful with honey, dried rose petals or pomegranate seeds.